Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-11-22
THE THANKSGIVING TURKEY.
How Ie ShOulA % CoOkoA-vaxious
Modes Of Drossin1 and Ssuffing.

A lady writes in the Chicago Nescs; French
works on cooking tell Us that poultry and game
should never Do washed. This may DO for French
markets and appetites; but when poultry IL sent
70 market undrawn the inside 10 sometimes sour
ana apt TO give an upleasant taste TO the stunning
and the nesh as well II the fowl has been drawn
as soon as killed and the gall has not been broken
It will not need washing; but II there 10 the least
suspicion OF faint, wash It well In cold water TO
which teaspoonrul OF soda and two OF salt have
been added There Is an INFINITE variety OF recipes
Tor stumng turkey. A plain dressing, which ID
the basis OF all, II made of bread crumbs mixed
with butter, pepper, salt and thyme or sweet
mar1oram. The bread should be soaked In
excellence of the seasoning. viii depend
upon the skill Of the cook. Add all seasoniugs
little at time, and taste 70 see when you nave
previously an oyster or celery stung Is most excel
lent. Use as much Of the oyster liquor as may be
the quantity OF water or milk, and about two dozen
small oysters TO a ten-pOund turkey. In this case
an oyster sauce must be served with It. For this
and one-half pint OF milk, also boiling, thicken
with TWO teaspOonfuls or flour wet with cold water,
.1e give one boil sad he ae an
mixed with the bread crumbs, which should have
been molstened with hot milk. A sauce Is made
and adding celery that has been cut in half-nch
pieces and stewed until TENDER season with butter
pepper ana salt, and the least trfe Of grated nut
meg. You may also change your dressing by the
addition OF cold minced veal or sausage meat.
Now, having decided upon the style In which
your turkey Is TO be dressed, and having washed
IL preparatory to the process, I'LL the body and
craw as fun as may be and sew the aperture
with cotton Irvine; draw the legs closely TO the
body and tie or skewer them In place or the bird
Will come out OF the oven Ia anything but
Shapely condition, with its limos pointing to the
four points OF the compass. Bend the wings back
under the body, place 1t In baking pan, season
1t all over with salt and pepper and let It stand
several hours before II goes into the Oven that
Inc seasoning In the dressing may permeate and
flavor the meat. Pour a little water into the pan.
and put into moderate oven for the first hour,
so tnat 1t may heat through slowly. Basic fire.
quenty, and increase the heat after the first hour.
ten-pound bird should be baked from two and
half to three hours. Half an hour before 1t Is
done dredge with flour, and basic every ten
minutes until the cooking is finished II 1t is
not very fat Skewer Jnin slices OF fat Harding
pork over the breast before baking. Serve
brown sauce as well, made from the gravy In
the pan, even II you have celery or oyster
sauce. Make the brown gravy by adding lit
tie hot water TO the gravy In the pan, from
which you have skinned the fat. Thicken it
with flour wet with cold water and the stewed
giblets chopped fine, and put dash OF mon
Juice to the seasoning. Serve currant or cranberry
jelly or spiced plumS with the turkey.